Chicken Schnitzel Dinner

3 pounds of chicken breasts
2 tsp of pepper
2 tsp of garlic powder
2 trap of salt
2 tsp of Parmesan ( optional)
1 cup all purpose flower
2 cups of breadcrumbs (I use panko and Kellogg corn flakes mix)
4 large eggs
1/2 cup of vegetable oil
1 tbs of butter
Lemon wedges of 1 lemon

INSTRUCTIONS
Working with 1 chicken breast at a time, place in ziplock bag or between to pieces of plastic wrap. Use meat tenderizer (mallet) to pound chicken using flat side of mallet, gently so you don’t tear the meat, until it’s about 1/4 inch thick. Repeat with the remaining chicken breasts. Season chicken breast with salt and pepper and set aside.
In a shallow plate whisk the flower with salt and pepper. In another shallow plate whisk together the flour with pepper and garlic powder and in another plate, whisk the eggs(I add about a 1/2 ounce of cream(option).
Place all plates next to each other. Start by coating chicken with flour. Dip into egg bath and lastly dredge in bread crumbs. Place chicken on a baking sheet and repeat with rest of chicken.
Heat about 1 inch of vegetable oil and 1 tbs of butter in skillet over medium high heat. When oil is hot enough (350F) place the schnitzel in the skillet and fry on each side for approximately 3 minutes or until golden brown. Transfer to paper towel lined plate. Repeat with remaining chicken.
Serve schnitzels with lemon wedges on top of schnitzel. I like to serve mine with roasted garlic potato and sauerkraut. You can serve with your favorite starch and vegetable.